Tune Up Salads Recipe
mix greens, roasted beets, carrot, cucumber with sherry vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes, or until tender. Once cooked, let them cool, peel the skin off, and cut into wedges.
- 2
- 3
Make the Sherry Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, roasted beet wedges, carrot strips, and cucumber slices. Drizzle the sherry vinaigrette over the salad and toss gently to combine.
- 5
Serve
Plate the salad and serve immediately, garnished with additional salt and pepper if desired.
